"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Sat, 9 Aug 2008 16:47:45 -0700 (PDT), aem >
> wrote:
>
>> You might look for that in a
>>Latin market if you make this recipe again. -aem
>
> A Latin Market in my area is about as scarce as you claiming to be an
> expert in Cuban cooking. I think not. When you publish a notable
> Cuban cookbook, maybe someone might use your suggestions.
>
> Until then....... naranja agria, (sour orange) is a primary
> ingredient in Cuba's national table sauce, mojo. Fresh lime juice
> makes an acceptable substitute.....per Steven Raichlen, Miami Spice
> published 1993, Workman Publishing, NY.

Billy, AEM's suggestion is a widely recognized method for making a juice
similiar in taste to the Seville (sour) orange when you can't get the real
thing. Me, I use tequila, not for the juice, for me that way I don't care
if I used lime or sour orange.

The original recipe spread through the Caribbean via the Canary Islanders
(Moorish influences). Any citrus (especially the Key Lime) with cumin is
widely acceptable through out the Caribbean and Central/S. America, usually
with the Habanero (the Havana) or Scotch Bonnet pepper, sometimes with
achiote (annatto) as for a Cochinita Pibil. Course cumin is a ****y subject
with the Mexican Authenticos.

Interesting to note the U of BBQ Prof does more than BBQ/Grilling.
I'm sure you know from the BBQ circle the basic marinade you post is also
very good in making Chicken, Fish or Pork dishes